In a medium mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, fine sea salt, baking soda, and baking powder. Set this dry mixture aside.

Using a stand mixer fitted with a paddle attachment, or an electric hand mixer in a large bowl, cream together the softened butter, granulated sugar, and packed light brown sugar until light and fluffy.

Beat in the pure vanilla extract, pumpkin puree, and the large egg until the mixture is well combined and has a uniform, airy consistency.

Gradually add the reserved dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain.

Fold in the semi-sweet chocolate chips on a low speed until they are evenly distributed throughout the cookie dough.

Transfer the prepared pumpkin chocolate chip cookie dough to an airtight container and refrigerate for a minimum of 1 hour, or up to overnight, to allow flavors to meld and dough to firm.

Once the dough has chilled, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Prepare two large baking sheets by lightly greasing them or lining them with silicone baking mats. Avoid using parchment paper for these cookies.

Scoop rounded portions of dough, about 1.5 to 2 tablespoons each, and roll them into uniform balls. Place these dough balls onto the prepared baking sheets, ensuring they are spaced adequately apart. Repeat until all dough is used.

Bake in the preheated oven for approximately 10 minutes, or until the edges are set and the centers appear slightly puffed.

Carefully remove the baking sheets from the oven and gently tap them on the counter to encourage the cookies to settle.

Allow the warm pumpkin chocolate chip cookies to cool on the baking sheets for 3 to 5 minutes before moving.

Transfer the partially cooled cookies to a wire rack to finish cooling completely for at least 30 minutes. This cooling process helps them achieve their signature chewy texture.